Roasted Acorn Squash with Quinau and Tahini Dressing

Original recipe can be found at http://www.edibleperspective.com/home/2013/11/12/test.html

My version is below. 

Ingredients/Directions:

for the dressing:

• 1/4 teaspoon garlic powder
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 3 tablespoons tahini
• 2-3 teaspoons pure maple flakes or maple syrup
• salt + pepper to taste

for the squash and apples:

• 3 tablespoons unrefined coconut oil
• 1 1/2 tablespoons pure maple flakes or maple syrup
• 1/8 teaspoon cayenne pepper
• 2 medium acorn squash
• 2 crispy apples
• salt + pepper

for the kale and quinoa

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 2 cups chopped kale
• 1 1/2 teaspoons garlic powder 
• salt + pepper to taste
• 1 tablespoon fresh lemon juice

for the dressing: Combine all ingredients and whisk together in a bowl. Taste and adjust salt/pepper/maple syrup if needed.  Set aside.  Store leftovers in the fridge for up to 1 week.

for the squash and apples: Preheat your oven to 400* F.  In a small pan combine the coconut oil, maple syrup, and cayenne over medium-low heat and stir until melted.  Take off the heat.  Slice squash into appx. 1/4-inch round slices, using a large and sharp knife.  Discard ends.  Cut seeds out from each slice and place squash rings on 2 large baking sheets.  Brush the oil mixture over both sides of the squash rings.  Sprinkle with salt and pepper.  Place in the oven for about 30-35 minutes, flipping once halfway through until desired doneness is reached.  A few minutes later slice the apples into 1/4-inch thick slices, removing any seeds/core.  Place on a baking sheet and toss to coat with remaining oil/maple mixture.  Place in the oven during the last 7-10 minutes of squash roasting.  Roast for 7 minutes to maintain a nice crunch.

for the kale and quinoa: Combine quinoa, garlic powder and water then raise heat to medium-high.  Bring to a boil, stir, then reduce heat to simmer and cover for 15 minutes.  Remove from the heat, add kale to the pot, mix and cover again for five minutes. Remove lid and sprinkle with a good amount of salt and pepper and add the lemon juice.  Stir to combine.

to assemble: Place one acorn squash ring on a plate, spoon the quinua on top. Place a few slices of apple on the quinua and drizzle the dressing over the top. 

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